Mexican Chili Dip

By Mrs_imUnLawson

Ingredients

• 1/4 * 1/4 cup chopped onion (1/2 medium)
• 1 * 1 garlic clove, minced
• 2 * 2 tablespoons water
• 1 * 1 can (14.5 oz) stewed tomatoes, undrained
• 1 * 1 can (4.5 oz) Old El Paso chopped green chiles, drained
• 1/2 * 1/2 teaspoon salt
• 1/2 * 1/2 teaspoon chili powder
• * Dash ground red pepper (cayenne) or red pepper sauce
• 1/2 * 1/2 cup shredded Monterey Jack cheese (2 oz)
• 1 * 1 package (8oz) cream cheese, cut into small cubes
• * chili powder, if desired
• * assorted cut- up fresh veggies, chips, or crackers

Preparation

Step 1

1. In 2 quart sauce pan, cook onion, garlic and water over medium heat 2- 4 minutes, stirring occasionally, until onion is tender and water has evaporated.
2. Stir in tomatoes, chiles, salt, chili powder and ground red pepper. Cook about 2 minutes until hot, stirring occasionally.
3. Reduce heat to medium- low heat, Add cheeses; cook, stirring constantly, just until melted. Sprinkle with chili powder. Serve

Microwave:
In 1 1/2 quart microwave bowl, microwave onion, garlic and water on High 2-3 minutes or until onion is tender and water has evaporated. Stir in cheeses; microwave on High 1 1/2- 2 minutes or until cheeses are melted. Stir in tomatoes, chiles, salt, chili powder and ground red pepper. Microwave on High 2 minutes or until mixture is hot.